Whats for lunch...?

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Re: Whats for lunch...?

Post by Bigjobss » 28 Jun 2018, 6:37 am

:lol: The missus will be keeping me away from those bunnies!
And to rub it in she wants to take me to an Island full of tame Sika Deer. :lol:
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Re: Whats for lunch...?

Post by bigpete » 28 Jun 2018, 9:56 am

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Re: Whats for lunch...?

Post by Bigjobss » 30 Jun 2018, 10:42 pm

bigpete wrote:
images (37).jpg


So far on the trip the scenery has been pretty good...
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Re: Whats for lunch...?

Post by Bigjobss » 10 Jul 2018, 3:56 pm

Trimmed up some 15 day dry aged fallow backstrap to chuck on the grill tonight.
Will be served with duckfat potatoes and steamed chinese broccoli and a glass (bottle) of cabernet.
Last hurrah of my holiday before I go back to work tomorrow.
Not all that bad, after my stressfull 2 day week I am taking Friday off to go for a Sambar hunt :lol:
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Re: Whats for lunch...?

Post by Stix » 10 Jul 2018, 6:11 pm

What do you do for a living Bigjobss...& can i get a position with you...gees...2 days back at work & off for a Sambar hunt...
It was like salt on a fresh cut reading that...
(good luck to ya.. :thumbsup: )
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Re: Whats for lunch...?

Post by Bigjobss » 10 Jul 2018, 6:48 pm

Haha I am qualified as an environmental scientist and consulting so my hours are pretty flexible. Not a massive salary but the tax breaks are great because I have a partial outdoor role and I need a lot of quality gear that also comes in handy on the weekend.

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Re: Whats for lunch...?

Post by Bigjobss » 13 Aug 2018, 8:01 pm

Curing a couple Sambar sirlon from a young hind, 2 weeks in and 2 more to go, the wait is killing me.

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Re: Whats for lunch...?

Post by Stix » 13 Aug 2018, 8:54 pm

Yea well you'll be asleep in 5 hours when i get there & cut those strings with my patch cutting scissors...& im taking that can for a drink on the way back too...!! :lol:
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Re: Whats for lunch...?

Post by Bigjobss » 14 Aug 2018, 7:37 am

Hey mate keep those scissors away from my dangling meat or you'll have my missus to answer too :friends:
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Re: Whats for lunch...?

Post by Stix » 20 Nov 2018, 11:22 am

So ive always wanted to make butter chicken from scratch & substitute the chook with some spring legged hoppy runny away furry things., & i came accross a recipe a while back.

So i gave it a crack.
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Dead little fast hoppy things
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Boning out...
I have boned out a few whole rabbits, but i find it easier to bone out when already jointed up.
(Note i said 'easier'-not 'easy'...!!
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Boning out
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Marinating the spring legged bush chook...
Its marinated in a few spices mixed in yogurt.
I think the recipe suggests to marinate for 4 hrs but i did it for 24hrs
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Marinating the chicken
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The meat is cooked uncovered in low-moderate oven for half hour
You can also see the tomato base in one pot, & the cumin seeds cooking in butter...

I tried the rabbit when it came out the oven--i feared it would be super dry & tuff----but to my great surprise it was SUPER tender...it was as tender as any good bit of chicken ive eaten....but i did actually age the bunny first--not sure if that had something to do with it.
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Some cooked meat & other brews
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So after the meat is cooked its smoked the cheats way--placed in bowl with some hot charcoal that has mustard seed oil drizzled over it... this naturally creates smoke & a lid is placed over the top so the meat absorbs some of the smokey flavour.
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Smoking the chook
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I guess i could use smokey paprika in the yogurt mix :unknown: --something to try next time
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Smokin
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Herbs & spices are added to the tomato base...
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Adding the diferent spices to the tomato base
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Once thats all bubbled away for long enough, i sprayed some of it over my kitchen when i zapped it with my stab mixer...
Note here the good & bad points of being single--the good point is when i splased the tomato mix on to wall & stove i didnt get yelled at...!! :P
The down side is i had to clean it up myself... :thumbsdown: ...... :lol:

Then its all thrown in together...along with a big dollop of thickened cream :D
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All in...plus a decent dollop of cream...!!
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For a first attempt, im stoked...!!! :clap:
"Grace"
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Yummo...!!!
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It wasnt perfect...i always find i have to experiment with a recipe until i get it how i like it, but its definately edible...and the beauty is as butter chicken is traditionally not very spicy, i can add more chilli to my own taste... :thumbsup:

Cant wait to get out & snipe more bunnies...!!! :clap: :D :drinks:
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Re: Whats for lunch...?

Post by bigpete » 20 Nov 2018, 12:29 pm

Screenshot_20181120-125809_Gallery.jpg
Fallow steak,potato and carrot bake,corns,and beans. Yummo
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Re: Whats for lunch...?

Post by Bigjobss » 20 Nov 2018, 7:24 pm

The bunny looks legit, you can tell the flavour is RICH.

bigpete wrote:
Screenshot_20181120-125809_Gallery.jpg


Nice touch with the fallow table cloth, looks good.
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Re: Whats for lunch...?

Post by Stix » 28 Nov 2018, 12:23 pm

Need a recipe for hare...anyone got a good recipe they've tried & proven...??? :unknown:
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Re: Whats for lunch...?

Post by JimTom » 28 Nov 2018, 1:50 pm

Mate not tried and proven as requested, however I would expect hare to be more suited to a casserole of some description.
Can make them from almost anything.
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Re: Whats for lunch...?

Post by bigpete » 28 Nov 2018, 4:37 pm

Bigjobss wrote:The bunny looks legit, you can tell the flavour is RICH.

bigpete wrote:
Screenshot_20181120-125809_Gallery.jpg


Nice touch with the fallow table cloth, looks good.


Actually a chital skin...
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Re: Whats for lunch...?

Post by Bigjobss » 28 Nov 2018, 9:24 pm

Stix wrote:Need a recipe for hare...anyone got a good recipe they've tried & proven...??? :unknown:


Sardinian hare stew
https://honest-food.net/hare-stew-hard-times/
Predominant flavours of capers and saffron and its a little bit oldskool and classy at the same time. I find its real good with hare, they can be a bit s**ty too cook and not all standard stew recipes work like with rabbit.
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Re: Whats for lunch...?

Post by Stix » 14 Jan 2019, 1:06 pm

Chasing a good & easy sweet-n-sour recipe from scratch with easily available ingredients...
Anyone got one or any chefs/cooks point me in the right direction...?
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Re: Whats for lunch...?

Post by bigpete » 14 Jan 2019, 4:35 pm

Screenshot_20190114-170342_Gallery.jpg
2 out of 3 items I gathered from the wild. Guess what they are :)
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Re: Whats for lunch...?

Post by Stix » 15 Jan 2019, 9:19 pm

So i did a sweet-n-sour battered bunny from scratch...

I had a decent few bunnies this trip so i jointed them up & bagged the ribs for the farmers dogs.

Before i freeze em this time however, knowing i wanted to do this dish & have tender bunny meat (now dont laugh-each to his own) i cut through the outer muscle flap & take out the back strap (if you can call it that-not much there obviously).
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Take off outer muscle flap from rib cage
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Remove the strap...
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Takin out back strap
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Actually doesnt take that long once you get the hang of it...& i think i did it to about 15 bunnies & get a good decent amount of very tender meat for what i wanted.

So prepped all the ingredients...
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Dicing the meat & ready to go...
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So i tested the oil in the wok for being hot enuf & had a little taste...
Was pretty melt in the mouth tender--as tender as the most tender chicken ive ever had... :clap:
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A taste test...
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Ok here we go...its all in & all on the stove so i can serve it all hot..
Battered bunny frying, sweet-n-sour sauce bubbling away while giving the vegies a softening flick with a fine sliced clove of garlic in a hot pan...
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Its all happening & smelling unbelievable...!!
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Couldnt wait to plate it...i just had to dip n taste...10 bloody pieces man--it was beautiful...!!
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Quick dip for a taste while plating.
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I was in such a bloody hurry to get this into me...
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Forgotten something...?
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I forgot the bloody pineapple... :lol:
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Sweet-n-sour battered bunny...Yummo...!!!
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Was good tucker...even better to make something different with bunny...
Highly reccommend all you bunny eaters try sweet-n-sour bunny from scratch... :thumbsup:
:drinks:
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Re: Whats for lunch...?

Post by JimTom » 16 Jan 2019, 1:09 am

:thumbsup: Looks a treat mate. Well done.
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Re: Whats for lunch...?

Post by Stix » 16 Jan 2019, 9:55 am

JimTom wrote::thumbsup: Looks a treat mate. Well done.


Thanks JimTom.. :drinks: .was good eating...! :D
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Re: Whats for lunch...?

Post by Gaznazdiak » 16 Jan 2019, 9:59 am

Great stuff Stix.

Doesn't the original recipe call for cat meat?
:lol: :lol: :lol:

Seriously though, you've given me the munchies, well done. :thumbsup:
:drinks:
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Re: Whats for lunch...?

Post by Stix » 16 Jan 2019, 3:18 pm

Thanks Gaz... :drinks:

There was a few Cats getting around up there too...but they live to see more days...unfortunately the farmer wants them left alone... :crazy:
Im not sure he really understsnds how destructive they are... :unknown:
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Re: Whats for lunch...?

Post by Stix » 20 Jan 2019, 11:16 pm

If its of interest to anyone...

I tried the sweet-n-sour recipe again tonight...

I used RAW suger instead if brown suger, & aslo crumbed the portions & used fresh parsley out the garden through the crumb mix instead of batter.

Much much better...!!!

I think the crumbs suited the rabbit meat better (sweeter).
I wasnt a fan of the flavour of the brown sugar.(that makes the sweet sauce)
:drinks:
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Re: Whats for lunch...?

Post by Blutius Maximus » 21 Jan 2019, 5:59 am

You should think about putting the recipe up in case someone else wants to try and make it (or a link if it's on out there with rabbit as substitute).

Same for your butter chicken rabbit.
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Re: Whats for lunch...?

Post by JimTom » 21 Jan 2019, 7:28 am

:thumbsup: Seems you’re a bit of an iron chef there Stix.
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Re: Whats for lunch...?

Post by ClaytonT88 » 21 Jan 2019, 10:37 am

Looks good Stix. We love a nice sweet and sour. I'll have to try it with rabbit one day!
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Re: Whats for lunch...?

Post by Blutius Maximus » 21 Jan 2019, 2:52 pm

Was it too much of a PITA to batter and deep fry so you tried crumb?
It's okay if you're doing it for 4 or 6 people as it kind of makes it worthwhile, putting the extra effort in.

I know I've got a chicken mango recipe from way back that makes my mouth water just thinking about it, but the prep, batter, deep fry puts me off making it more often.
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Re: Whats for lunch...?

Post by Stix » 21 Jan 2019, 3:27 pm

No irron chef her thats for sure...!!!

This is the link to the butter chicken recipe...
://annagarescabfare.com/#/dhruvs-butter-chicken/
I didnt make the GARAM MASALA as in this recipe...i just bought that as a made up spice.

I also couldnt find the "kasmiri chilli powder" so i tried a substitute listed on google using (from memory) 2/3rds paprika 1/3rd cayenne pepper...that was still too strong so my suggestion if you try it is use less cayenne pepper.

Best results i got with the rabbit was to leave it in meat bag (cotton bag/pillow case) in the fridge to slightly dry out & age for a good few days...dont be scared to let the rabbit go dry in the fridge...
Then boned it out & cut it up into small peices..

Also marinated it in the tikka for 24hrs, not 4 hrs...cooked as per recipe (uncovered)--just check for cooked by cutting bigger peice in half to see its cooked through..
It was amazing tender & to my surprise not dry at all...
Rabbit meat not dry aged in fridge let too much moistue go & ended up somewhat "stewing" in the oven-even uncovered-& took longer to cook, which seemed to tuffen up & dry out the meat more... just my observation...:unknown:

This is the recipe for the sweet sauce. ..but as usual there'sheaps of variations on the net.
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Sweet sauce
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I used 1 cup raw sugar & less soy...oh & just plain tomato sauce in place of ketchup.
Even forgot the soy in one batch & it was still good...!!
Its easy as to make...
Sometimes ive used rice flour (as a gluten free option) to thicken other dishes but havnt tried it with sugar.
I just stirfried capsicum & red onion in oil with fresh garlic....i guess you could use any vegies i guess, carrot & peas would be good in it.
Vegies served on rice with rabbit on that then drizzle sauce over...

:drinks:
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Re: Whats for lunch...?

Post by Stix » 21 Jan 2019, 3:42 pm

Jäger wrote:Was it too much of a PITA to batter and deep fry so you tried crumb?
It's okay if you're doing it for 4 or 6 people as it kind of makes it worthwhile, putting the extra effort in.

I know I've got a chicken mango recipe from way back that makes my mouth water just thinking about it, but the prep, batter, deep fry puts me off making it more often.


Yes mate a big PITA to batter so many little bits...although thats not why i crumbed...
Generally speaking i prefer crumbed anything to battered...i always order crumbed (say fish) as opposed to battered if in a pub... :thumbsup:

I find fried crumbs sweeter, & the batter i made, although spectacular & crunchy, was bitter & not only over powered the delicate rabbit, but its bitterness even powered through the sweet sauce...
I dont like clag in my guts either, & thats how batter feels to me.
But dont get me wrong, people who like lite battered meat & have a sweet tooth would still like it.

The crumbs were much easier to cook as can prepare them--(shake bits in a bag then press firm) & drop handfuls in at once...instead of eacb bit at once...

If i liked batter id put up with the PITA to cook, thankfully im not a fan.

Overall, i wanted to try both anyway & glad i did... :thumbsup:
Crumbs for me anyday...flavour & ease of prep & cook... :thumbsup:
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